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This raisin and nut filled pumpkin cake has a ribbon of coconut cream cheese filling running through the middle. It's a crowd-pleaser at every family gathering.
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Pumpkin cheesecake is not technically a pie, but it does have a crust and has become a Thanksgiving classic. And I've simplified its crust, too: Simply lay whole graham crackers in the pan, then spread melted butter and sugar over the crackers, and bake.
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This is a different type of spicy soup for the fall season. It's also delicious made with sweet potatoes instead of pumpkin.
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The sugary topping of this pumpkin cake melts to create a delicious caramel layer.
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This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this quick and easy recipe, pumpkin seeds are coated with curry powder and cinnamon sugar for a sweet and spicy snack with a crunch.
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A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving.
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Tossed with chili powder and salt for a spicy snack.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings.
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A spiced pumpkin roulade is filled with cream cheese frosting for a cake the whole family will love.
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Whole wheat cinnamon croutons top this creamy soup made with chicken broth, pumpkin puree, and warming spices.